The food world is undergoing a seismic shift. Local and environmentally sustainable foods have been topping culinary forecasts consistently for years, including the 2015 National Restaurant Associations culinary forecast. Farmers markets have become the new neighborhood gathering spots. And chefs as well as their patrons across the Washington, DC region and around the country are asking, "Where does this food come from? Who grew or raised this? What are their practices?" This shift comes to the nation's capital in a completely new way next week when Food Tank, the food think tank, comes to Washington, DC. January 21st and 22nd.

75 local and national food leaders will come together over two days to inspire and share solutions to build a better food system at the first Food Summit held in partnership with George Washington University. The 2-day summit is sold out, but you can tune into the livestream and see t﻿h﻿e full agenda here.

Can't make it to the summit? You don't want to miss 'Celebration of Sustainable Food," the exclusive 2nd Anniversary reception an﻿d dinner at Farmers Fishers and Bakers on Wednesday, January 21st from 5:30 p.m.- 9:00 p.m. Join me along with Washington Post Food and Dining Editor Joe Yonan, Congresswoman Chellie Pingree, Chef Jose Andres, Farmers Restaurant Group Founding Partner Dan Simons, Edible DC Publisher Susan Able and more for an evening of delicious food, wine and inspiring conversation. Get your tickets here. Receive $50 off dinner when you use code FTDinner.

Of course, you can always help spread the word via social media via these sample posts: